food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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If you chop them into sticks, wedges, or chunks first and then blanch them in simmering water with salt and vinegar for about ten minutes, you can just toss them in some spices and fry them in a pan/wok or bake them until browned. This also works for sweet potatoes.
The vinegar toughens up the outermost layer, making the outside firm and crispy and leaving the inside soft and tender without the need for deep frying.
absolutely gonna try this next time I want fries, thanks comrade!
What kind of vinegar, white?
I've done this with red wine vinegar to great success. I think you could use anything that doesn't taste like garbage since it's the PH and chemistry that matters.
Thank fucking god, just dumped the white vinegar in the trash
I've been using white, but it is just about the acid and how it chemically reacts with the potato. Just a splash in the water does it, you don't need a ton to get the effect. I've never bothered to measure how much I'm pouring in but it's maybe around 1/4 to 1/3 cups worth at the most.